If you’re craving a dish that feels like a comforting hug on a plate yet bursts with vibrant flavors, look no further than this Stuffed Catfish with Cheese, Spinach, and Shrimp Recipe. It’s a delightful blend of tender catfish fillets wrapped around a luscious filling of sautéed shrimp, fresh spinach, and creamy cheeses, all topped with a zesty lemon butter sauce that elevates each bite. This recipe balances richness and freshness beautifully, making it a standout meal whether you’re cooking for family or impressing guests.
Ingredients You’ll Need
This recipe uses simple, fresh ingredients that come together to create an unforgettable balance of texture and flavor. Each element plays an essential role: the catfish provides a mild, flaky canvas, while the cheeses add creamy depth, the shrimp brings a touch of sweetness, and the spinach introduces a fresh, earthy note.
- 4 catfish fillets (about 6 oz each): Choose firm fillets for easy rolling and a flaky finish.
- 1/2 lb shrimp, peeled and deveined, chopped: Adds juicy sweetness that pairs perfectly with the fish.
- 2 cups fresh spinach, chopped: For that vibrant green color and subtle earthy flavor.
- 1/2 cup cream cheese, softened: Brings a rich, creamy texture to the stuffing.
- 1/2 cup shredded mozzarella cheese: Melts beautifully to ooze inside the fillets.
- 1/4 cup grated Parmesan cheese: Adds a savory, nutty punch to the mixture.
- 1/4 cup breadcrumbs (optional): Gives a slight crunch and helps bind the stuffing.
- 1 tablespoon olive oil: Used to sauté the shrimp and spinach gently.
- 1 teaspoon garlic powder: Infuses subtle warmth throughout the filling and butter sauce.
- 1 teaspoon onion powder: Enhances the depth of flavor in the stuffing.
- Salt and pepper to taste: Essential to balance and brighten all components.
- 1 tablespoon fresh parsley, chopped (for garnish): Adds a fresh, herbal finish.
- 1/4 cup unsalted butter: Creates the luscious base of the lemon butter sauce.
- 2 tablespoons fresh lemon juice: Brings a vibrant zing that lifts the rich elements.
- 1/2 teaspoon garlic powder (for sauce): Adds a gentle garlic nuance to the butter sauce.
- 1 teaspoon fresh parsley, chopped (for sauce): Freshens the lemon butter and ties flavors together.
How to Make Stuffed Catfish with Cheese, Spinach, and Shrimp Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 375°F (190°C) and lightly greasing your baking dish. This sets the stage for perfectly cooked, nonstick catfish fillets with those beautiful golden edges you’re aiming for.
Step 2: Cook the Shrimp and Wilt the Spinach
Warm the olive oil in a skillet over medium heat, then toss in your chopped shrimp. Cook just until they turn pink—this keeps them tender and juicy. Add the chopped spinach right in and sauté until it wilts, enhancing its sweetness and softening it just right. Remove from heat and set aside to cool slightly.
Step 3: Make the Filling
In a mixing bowl, blend your sautéed shrimp and spinach with cream cheese, mozzarella, Parmesan, breadcrumbs if using, garlic powder, onion powder, and salt and pepper. Stir until everything comes together in a creamy, flavorful filling that’s absolutely irresistible.
Step 4: Stuff and Roll the Catfish
Lay your catfish fillets flat on a clean surface. Spoon the stuffing mixture generously onto the center of each fillet, then carefully roll them up. If needed, secure with toothpicks to keep your delicious filling neatly wrapped inside as they bake.
Step 5: Bake the Stuffed Catfish
Place the rolled fillets seam side down in your prepared baking dish. Bake for 20 to 25 minutes until the fish flakes easily and the stuffing is heated through. This is when the magic happens—cheese melts, ingredients meld, and aromas fill your kitchen.
Step 6: Make the Lemon Butter Sauce
While your catfish bakes, melt the butter on low heat in a small saucepan. Stir in fresh lemon juice, garlic powder, chopped parsley, salt, and pepper. Whisk until smooth and aromatic, creating the perfect tangy sauce to drizzle over your fish.
Step 7: Finish and Serve
Remove the catfish from the oven, carefully drizzle the lemon butter sauce all over, and garnish with a sprinkle of fresh parsley. Serve immediately for a dish that’s as beautiful as it is delicious.
How to Serve Stuffed Catfish with Cheese, Spinach, and Shrimp Recipe
Garnishes
Fresh parsley isn’t just for color; it adds a subtle herbal brightness that cuts through the richness of the cheese and butter sauce, making every bite fresh and balanced. Feel free to add thin lemon slices or a sprinkle of paprika for an extra pop of color and flavor.
Side Dishes
This recipe pairs wonderfully with light sides that complement without overpowering. Try a crisp green salad with a tangy vinaigrette, roasted asparagus, or even fluffy garlic mashed potatoes to soak up all that luscious lemon butter sauce.
Creative Ways to Present
For a more elegant presentation, slice the rolled catfish into pinwheels to showcase the vibrant stuffing inside, arranging them on a platter with lemon wedges. You can also serve it over a bed of wild rice or creamy polenta for a restaurant-quality touch at home.
Make Ahead and Storage
Storing Leftovers
Place any leftover stuffed catfish in an airtight container and refrigerate. It’s best enjoyed within 2 days to savor that fresh flavor and tender texture, but it will keep well for up to 3 days if sealed properly.
Freezing
You can freeze the stuffed catfish before baking by wrapping each rolled fillet tightly in plastic wrap and foil. Store in a freezer-safe bag and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.
Reheating
To reheat, place the stuffed catfish in a baking dish, cover lightly with foil to retain moisture, and warm in a 350°F oven for about 15 minutes or until heated through. Avoid microwaving as it might dry out the delicate fish and filling.
FAQs
Can I use frozen spinach instead of fresh for this recipe?
While fresh spinach offers the best texture and flavor, frozen chopped spinach can work in a pinch. Just be sure to thaw and squeeze out excess moisture before mixing it into the stuffing to avoid it becoming watery.
Is it necessary to use shrimp in the stuffing?
Nope! The shrimp adds a lovely sweetness and texture, but if you’re not a fan or have allergies, you can omit it or substitute with crab meat or even finely chopped mushrooms for a vegetarian twist.
Can I make this recipe dairy-free?
Absolutely! Swap cream cheese and mozzarella for dairy-free alternatives like cashew-based cheeses. The flavor profile changes slightly, but it remains delicious and creamy.
What can I do if I don’t have catfish fillets?
Feel free to use other firm white fish like tilapia, cod, or haddock. Just make sure the fillets are large enough to hold the stuffing when rolled.
How do I ensure the fish rolls don’t fall apart while baking?
Rolling the fillets tightly and securing them with toothpicks helps keep everything intact. You can also place the seam side down in the baking dish to prevent unrolling. Baking gently in a preheated oven also preserves their shape.
Final Thoughts
This Stuffed Catfish with Cheese, Spinach, and Shrimp Recipe is truly one of those dishes you’ll want to make over and over, whether for a special occasion or a flavorful weeknight dinner. The combination of creamy, fresh, and zesty elements never fails to impress and brings so much joy to the table. Give it a try and watch it become a new favorite in your recipe collection!
Print
Stuffed Catfish with Cheese, Spinach, and Shrimp Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American Southern
Description
This delicious stuffed catfish recipe features tender fillets filled with a savory mixture of shrimp, spinach, and three types of cheese. Baked to perfection and topped with a tangy lemon butter sauce, this dish offers a delightful balance of flavors and textures, perfect for an elegant dinner or special occasion.
Ingredients
Fish and Stuffing
- 4 catfish fillets (about 6 oz each)
- 1/2 lb shrimp, peeled and deveined, chopped
- 2 cups fresh spinach, chopped
- 1/2 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (optional, for a little crunch)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Lemon Butter Sauce
- 1/4 cup unsalted butter
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon garlic powder
- 1 teaspoon fresh parsley, chopped
- Salt and pepper to taste
Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking dish to prevent sticking.
- Cook Shrimp and Spinach: Heat olive oil in a skillet over medium heat. Add the chopped shrimp and cook for 2-3 minutes until they turn pink. Add the chopped spinach and cook until wilted, about 2 minutes. Remove from heat and set aside.
- Prepare Stuffing Mixture: In a mixing bowl, combine the cooked shrimp and spinach with cream cheese, shredded mozzarella, grated Parmesan, breadcrumbs if using, garlic powder, onion powder, salt, and pepper. Stir until the mixture is smooth and well combined.
- Stuff the Catfish: Lay the catfish fillets flat on a clean surface. Spoon the stuffing mixture onto the center of each fillet, then gently roll the fillets, securing with toothpicks if needed to keep the stuffing inside.
- Bake Catfish: Place the stuffed catfish fillets in the prepared baking dish. Bake for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
- Make Lemon Butter Sauce: While the catfish bakes, melt the unsalted butter in a small saucepan over low heat. Stir in fresh lemon juice, garlic powder, chopped parsley, salt, and pepper, whisking until smooth.
- Serve: Remove the catfish from the oven and drizzle generously with the lemon butter sauce.
- Garnish and Enjoy: Garnish with fresh chopped parsley and serve the stuffed catfish immediately while hot.
Notes
- You can omit breadcrumbs for a gluten-free version, or use gluten-free breadcrumbs.
- Ensure shrimp is cooked just until pink to keep it tender and avoid overcooking.
- To keep the stuffed fillets intact during baking, toothpicks can help secure the rolls.
- Serve with steamed vegetables or a light salad to balance this rich dish.
- Leftover lemon butter sauce can be refrigerated and used with other seafood dishes within 2 days.
